Cheesecakes, No Bake

No-Bake Lemon Meringue Cheesecake

4.06 from 17 votes
A cheesecake infused with lemon curd, has a Graham cracker crust, and a mountain of toasted meringue — try my No-Bake Lemon Meringue Cheesecake recipe!
lemon meringue cheesecake, no bake lemon meringue cheesecake, cheesecake recipe, no bake cheesecake, lemon cheesecake, easy lemon meringue cheesecake, easy lemon meringue pie, lemon cream pie, lemon meringue pie recipe, no bake lemon meringue pie, simple lemon meringue pie, lemon meringue, lemon recipes, lemon, baking with lemon, meringue, making meringue, lemon pie, lemon pie recipe, bigger bolder baking, gemma stafford

Hi Bold Bakers!

Now that spring has sprung, I’m busting out some seriously fresh and easy lemon recipes! My Lemon Meringue Cheesecake recipe has it all and then some, like a crunchy Graham cracker crust, a rich cheesecake filling infused with my homemade Microwave Lemon Curd, and it’s all topped off with a monumental amount of toasted meringue!

What Pie Crust Recipe Should I Use?

I’m using my Homemade Graham Crackers to make the crust. I simply blitz them in my food processor until I have fine crumbs. Feel free to use a mix of graham cracker and ginger snaps for an extra layer of flavor. If you’d like you can also use digestives, Shortbread Cookies, or any plain cookie.

Can I Use Store-Bought Lemon Curd?

Lemon curd is a key ingredient in this recipe. The curd adds lemony flavor, thickness, and color. You can use store bought lemon curd but I HIGHLY suggest you give one of my Homemade Lemon Curd recipes a try! From my traditional Lemon Curd to a MICROWAVE Lemon Curd, and even an egg-free Vegan Lemon Curd, I have you covered!

lemon meringue cheesecake, no bake lemon meringue cheesecake, cheesecake recipe, no bake cheesecake, lemon cheesecake, easy lemon meringue cheesecake, easy lemon meringue pie, lemon cream pie, lemon meringue pie recipe, no bake lemon meringue pie, simple lemon meringue pie, lemon meringue, lemon recipes, lemon, baking with lemon, meringue, making meringue, lemon pie, lemon pie recipe, bigger bolder baking, gemma stafford

Do I Have to Heat Treat Meringue?

If you have any doubts about working with egg whites, have no fear, this recipe includes a step for heat treating them. This is OPTIONAL, you can go about making meringue using uncooked egg whites if uncooked eggs are safe to eat where you live. The trick to heat treating the egg whites, though, is to take your time and keep them over super low heat, allowing them to just get nice and warm (around 160°f — and hot to the touch).

How do I store Lemon Meringue Cheesecake?

To store the Lemon Meringue Cheesecake I like to cover it with cling wrap and keep in the fridge for up to 4 days.

lemon meringue cheesecake, no bake lemon meringue cheesecake, cheesecake recipe, no bake cheesecake, lemon cheesecake, easy lemon meringue cheesecake, easy lemon meringue pie, lemon cream pie, lemon meringue pie recipe, no bake lemon meringue pie, simple lemon meringue pie, lemon meringue, lemon recipes, lemon, baking with lemon, meringue, making meringue, lemon pie, lemon pie recipe, bigger bolder baking, gemma stafford

Tips and Tricks to making Lemon Meringue Cheesecake:

  • Butter, then line your pie tin with 2-3 layers of cling wrap or baking paper. The butter helps the lining adhere to the tin and allows you to easily lift the pie out of the tin once it’s set.
  • When making the filling, start with room temperature cream cheese.
  • Cream of tartar will stabilize the meringue, however, if you do not have it you can continue without it.
  • Use large eggs to make sure you have the right amount of meringue to top your pie.
  • The weight of an egg white is 40 grams, so if you need to weigh them to be precise, that is always helpful
  • This cheesecake can be made ahead and stored in the fridge for up to 3 days before topping with the meringue topping.

Get More No-Bake Recipes!

And don’t forget to follow Bigger Bolder Baking on Pinterest!

Watch The Recipe Video!

No-Bake Lemon Meringue Cheesecake Recipe

4.06 from 17 votes
This cheesecake is infused with lemon curd, has a Graham cracker crust, and a mountain of toasted meringue — you cannot go wrong with my No-Bake Lemon Meringue Cheesecake recipe!
Author: Gemma Stafford
Servings: 12 slices
Prep Time 35 mins
Total Time 35 mins
This cheesecake is infused with lemon curd, has a Graham cracker crust, and a mountain of toasted meringue — you cannot go wrong with my No-Bake Lemon Meringue Cheesecake recipe!
Author: Gemma Stafford
Servings: 12 slices

Ingredients

For the cookie crust:

Lemon Cheesecake Filling

  • 1 1/2 cups (12oz/340g) cream cheese
  • 1/2 cup (4oz/115g) lemon curd (homemade or store bought)
  • 1/3 cup (2 ½ floz/71ml) heavy whipping cream
  • Zest of 2 lemon

Meringue Topping

  • 4 (about 160g) egg whites , large
  • 2/3 cup (5oz/142g) sugar
  • 1/4 teaspoon cream of tartar*

Instructions

For the crust:

  • Butter and line a 9-inch pie tin with cling wrap, leaving extra hanging off the sides. This will ensure you can easily remove the pie crust from the tin.
  • In a medium bowl, combine the cookie crumbs and the melted butter well together. Transfer the crust mixture into your prepared pie tin and press along the base and up the sides using your fingertips. Place in the fridge while you make the filling. 

Lemon Cheesecake Filling:

  • Using a stand mixer or an electric hand mixer, beat the cream cheese until smooth and there are no lumps. 
  • Next add in the lemon curd, cream, and lemon zest, and continue whipping until the filling becomes stiff. 
  • Pour the cheesecake filling into the prepared pie shell and smooth out with a spatula. Cover and place in the fridge while you make the meringue topping. (I like to leave this in the fridge for around 5-6 hours minimum to firm up) 

Meringue Topping:

  • Place a heat safe bowl on top of a simmering pot of water, but make sure the bowl is not touching the water.
  • In the bowl add in the egg whites, sugar, and pinch of cream of tartar* (see Tips and Tricks list) 
  • Gently whisk the mixture until it is hot to the touch, about 2-3 minutes. Heating this mix will 'cook' the eggs and will make them safe to eat.   
  • Next, using a stand mixer or an electric hand mixer whisk the egg mixture on medium-high speed for about 5 minutes OR until the frosting holds medium peaks when lifted from the bowl.
  • Pile the meringue high on top of your cheesecake. 
  • If you have a kitchen torch, you can lightly toast the surface of the meringue by moving the flame continuously in small circles over the surface until the frosting is lightly browned. Also, you can quickly toast it under the grill/broiler.
  • Serve straight away or keep covered and stored in the fridge for up to 4 days.

Recipe Notes

Cream of Tartar: See Tips and Tricks list
 
 

Submit your own photos of this recipe

1 Images

Oriana Heremans

27
Comments & Reviews

avatar

newest oldest most useful
Sandra
Guest
Sandra
3 months ago

Hi Gemma!
I love this recipe so much considering my family loves lemons and cheesecakes! Can you please try to do a Japanese cheesecake with a BIGGER BOLDER BAKING twist to it, you always come up with marvelous recipes so i hope you try it!

Mercy
Guest
Mercy
4 months ago

This really is a perfect recipe, it has all the advantages for a quick but flavour filled dessert! I’m always glad to see recipes that don’t involve an oven as well as ones that involve low cost and readily available ingredients! :). Also saw your banana cream pie recipe which looks just as easy and as delicious! Thanks so much Gemma, I always refer your website and videos to my friends :).

Mercy

Gwen
Guest
Gwen
7 months ago

I don’t have a kitchen torch. Can I make this without the meringue topping? Since you didn’t add any sugar into the filling, would it taste too sour if I don’t put meringue?

Konstantina Palli
Member
Konstantina Palli
7 months ago

Hi Gemma,
Great recipe !!! I would like to make this cheesecake for a family dinner, but I would have to store it in the fridje for a few hours. Would it be better to burn the meringue before I refridgerate it or burn it right before we eat it??

Member
7 months ago

Hi Gemma, I had great success with your Irish Soda Bread recipe, I thought I would give this cheesecake recipe a shot. Thought I would make it for Easter, and the two birthdays we are going to celebrate the same day. Both people having birthdays adore cheesecake. This looked both easy and tasty. Thus far I have the cheesecake filled and setting in the refrigerator. In making the filling I used your microwave lemon curd recipe. By itself, it tastes amazing. I could definitely see that on a scone. As per the cheesecake recipe I added 1/3 cup of curd… Read more »

Dana Chiu
Guest
Dana Chiu
7 months ago

Does the meringue tend to weep at all? I want to make this only use just homemade lemon curd for the filling. Wondering if I should make meringue FIRST then the curd so that I’m ready to top the hot curd with the meringue to prevent weeping…any suggestions are greatly appreciate!!

Vicki L Cleghorn
Guest
Vicki L Cleghorn
7 months ago

When you make meringue are you using egg whites from eggs that have come to room temperature?

Member
7 months ago

Gonna try it so soon !
Ijust wonder one thing : would it be great with Biscoffs ? They’re very cinnamon-y, I wonder if they would work well with the lemon ( i never tried lemon with cinnamon )

Annette T
Member
Annette T
7 months ago

Would whipped cream be as good instead of meringue? I’ve never cared for meringue–the texture bothers me, (maybe it comes from my dad calling them calf slobbers lol 🙂 )

Helen
Guest
Helen
8 months ago

I love your baking I’m in Australia vacant wait for more recipes

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford